Gochujang Aubergine Rice Bowl

• Jasmine Rice(250 g)
• Tofu(400 g)
• Aubergine(2)
• Baby Spinach(120 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Gochujang paste(3 tbsp)
• Soy sauce(3 tbsp)
• Rice Vinegar(1 tbsp)
• Brown sugar(2 tsp)
• Sesame oil(1 tbsp)
• Cornflour(1 tbsp)
• Rapeseed Oil(3 tbsp)
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook until tender.

   ~15 min

2. 2

   Meanwhile, pat {Tofu} dry and tear into bite-size pieces. Cut {Aubergine} into bite-size pieces and thinly slice {Spring Onion}, keeping the green tops separate. Finely chop {Garlic}.

   ~12 min

3. 3

   In a bowl, whisk {Gochujang paste}, {Soy sauce}, {Rice Vinegar}, {Brown sugar}, {Sesame oil}, {Cornstarch}, {Ginger}, and 2 tbsp water until smooth.

   ~3 min

4. 4

   Heat 2 tbsp of {Vegetable oil} in a large frying pan over medium-high heat. Add {Aubergine}, season with half the {Salt} and half the {Black pepper}, and cook until softened and golden at the edges.

   ~10 min

5. 5

   Push the {Aubergine} to one side. Add the remaining 1 tbsp {Vegetable oil} and {Tofu}. Season with the remaining {Salt} and {Black pepper}, then cook, turning occasionally, until lightly golden. Stir in {Garlic} and the white parts of {Spring Onion} for 1 minute.

   ~8 min

6. 6

   Pour in the gochujang sauce and toss until {Aubergine} and {Tofu} are glossy and coated. Add {Baby Spinach} and cook just until wilted and the sauce thickens around everything.

   ~5 min

7. 7

   Fluff the rice and divide it between bowls. Spoon over the gochujang aubergine mixture, then finish with the green parts of {Spring Onion} and {Sesame seeds}.

   ~2 min